- Cooking time: 25 minutes
- Portion: 1 persons
- One tablespoon. olive oil
- One small onion
- 150g of asparagus
- One medium potato peeled and cubed (Maris Piper is best, but any will do)
- 50ml of single cream
- 300ml of vegetable broth
- Salt and freshly ground pepper to taste
And that is how change happens, one gesture, one person, one moment at a time.
– Libba Bray
- calories 140kcal
- proteins 20g
- fats 1.7g
- carbohydrates 2.5g
- Heat the olive oil in a saucepan. Add the onions and potato and fry over a gentle heat for about 5 minutes.
- Take the tips off the asparagus and save them for step
- Chop up the remaining asparagus into 2cm length pieces. Place them in the saucepan together with the vegetable broth. Bring to the boil and then allow to simmer gently for about 25 minutes or until the asparagus is soft.
- While this is cooking, boil the asparagus tips in another saucepan, in some water, for about 10 minutes.
- Allow the potato, onion and asparagus to cool to room temperature.
- Pour into the smoothie maker and blend for about 30 seconds or until smooth. Add more broth or hot water if required.
- Return the contents to the saucepan and add the cooked asparagus tips, single cream and salt and pepper to taste. Gently reheat the soup before serving but do not allow to boil.
- Asparagus, a member of the lily family, is another ingredient loaded with nutrients. Asparagus contains vitamin K, folic acid, selenium, copper, vitamin C, vitamin B2 and vitamin E. Asparagus is a real powerhouse at helping to fight disease. The high fibre is beneficial for a Healthy bowel, as well as helping you to keep fuller for longer. Asparagus is rich in rutting, a natural substance found in plants. That, together with the vitamin C content, helps to protect the body from infection and boost energy levels. The iron levels found in asparagus means it is excellent for the immune system and preventing anaemia.